INTERVIEW: Bob's Red Mill on Gluten-free Processing, Testing and GMO's

This is an interview with Cassidy Stockton, the Social Media Specialist for Bob's Red Mill.  Through the interview, she takes us behind the scenes at Bob's, and gives us insight into their practices and philosophies, and some of the challenges in the allergen-free food market.  The above video opens the door to the plant and their testing facility, so we can see how things are done.

BOB’S STORY

TF:  How & Why did Bob’s Red Mill get started? 

Bob’s:  Bob's journey began in the mid 1960’s after running across a book about old, stone-grinding, flour mills.  The book really struck him.  He became so enthusiastic, in fact, that he began to search the U.S. for stone mills that were still usable.  High-speed, steel, roller mills were quickly dominating the market, so any stone mill was a rare find.  Bob is pretty persistant, so when he procured millstones from an old water-powered flour mill in North Carolina , Bob and his wife, Charlee, began their first mill in Redding, California.

In 1978, Bob and Charlee decided to pursue others interests and moved to Oregon City, Oregon. On an afternoon walk, Bob came across yet another, beautiful, old mill.  As luck would have it, the mill was for sale.  In a few months, Bob was producing stone ground flours and cereals for local customers. Word quickly spread and Bob's Oregon City based mill enjoyed much success until 1988 when a fire destroyed the building.

Bob knew he owed it to his family of employees and loyal customers to rebuild.  He spent many years growing the business to where we are today. Our current site, located in Milwaukie, Oregon is a 320,000 square foot facility covering some seventeen acres and produces thousands of products each day.  Our products are all made with the same good old-fashioned techniques our customers have come to love and trust since our beginning.

ON CROSS CONTAMINATION

Bob's Whole Grain StoreTF:  How does Bob’s keep their GF flours truly “gluten-free” when also processing other products that contain gluten grains?

Bob’s:  Our gluten free process begins at the farm. We source from suppliers who can deliver clean, gluten free grains.  We do not use suppliers who cannot provide us with grains that are mostly clean from gluten-containing grains. Once we receive a shipment, it is tested in our on-site gluten-free laboratory for gluten before it is released into our gluten free facility. If an ingredient does not test gluten-free, it does not go into that facility. All products and ingredients are tested to be under 20 ppm.

Within our building we have two manufacturing facilities- one that is entirely gluten free and one that is for everything else. The gluten free facility has dedicated storage areas, manufacturing lines, employees, and even a separate ventilation system. Customers can learn more, here: http://youtu.be/pAq4pWQHWq4 (links to a tour of our GF facility). All gluten free products are tested when they come in (as ingredients), during and after production before being released to the public.

Our entire facility is HACCP certified, which means that we practice Good Manufacturing Practices and all of our employees are well-versed in preventing cross contact between allergens.

Link to HACCP

Link to GMPS

TF:  Do you use a particular process for cleaning machines and your facility?   If so, why did you choose this particular process?

Bob’s:  Yes, we have a full procedure for cleaning machines. All lines are cleaned between runs using air and 30 lbs of the new product is flushed through the system before packaging begins. Production is scheduled with allergens in mind so that cross contact is minimized, for example if a soy product is to be run on a line, only products containing soy are run after it.

TF:  What certification organization(s) do you use?

Bob's:  We are certified organic by Quality Assurance International and certified kosher by Kehilla Kosher. Our HACCP certification is done by Randolph Associates, Inc.

TF:  Do you source your gluten-free grains from farms that do not rotate their gluten-free crops with wheat, rye or barley? 

Bob’s:  Yes, all of our gluten free oats are grown by a farming cooperative in Canada who is committed to only growing oats. No oats can be grown on those farms within the last 3 years prior to joining the coop. Additionally, while I don’t know the exact mileage, all of those farms are located a certain distance from farms growing wheat/rye/barley or other gluten-containing grains to prevent cross contamination due to weather/ birds/etc.  

ON TESTING, LABELING  & MULTIPLE ALLERGENS

Bob's Gluten-free LogoTF:  To what ppm do you test for gluten?  Why have you chosen that particular number?

Bob’s:  We test products down to 20 ppm, which means nothing over 19 ppm goes out- period. We chose 20 ppm because we felt that was low enough for the mass majority of people and high enough for us to produce the wide variety of gluten free products that we carry. At the time, this was the standard used in Europe. People should know that while we do test to below 20 ppm, most of our products fall much lower than that.

TF:  You also process nut flours.  If someone has both gluten and nut allergies, is it safe for a nut-allergic person to eat your gluten-free flours?  What is your advice?

Bob’s:  Yes, we package hazelnut and almond meal in our gluten free facility. We do not grind these flours, as stone grinding cannot produce flour and instead turns nuts into butters. We do package those flours and as we stated above, use good manufacturing practices to prevent cross contact. We have many people with nut allergies who eat our gluten free products with no problem, but it really comes down to the comfort level of the individual. There are several companies that specialize in allergen-free and nut-free products and we recommend customers look to them if they are not comfortable with our practices.

TF:  Do you test for other top allergens? 

Bob’s:  No, we do not.

TF:  Are you considering testing for other allergens to help more people with multiple food allergies?

Bob’s:  No, there have been no plans to do so.

TF:  Why are some of your gluten-free grains, like whole grain millet, not labeled “gluten-free”?

Bob’s:  All of our gluten free grains that are tested, including millet, are labeled gluten free. Some products, such as the millet, are sold to all sorts of customers. Those products have a small symbol on the front of the package to indicate gluten free, while the products that have been specifically designed for gluten free eaters display a more prominent gluten free label. We do have some products that are inherently gluten free, such as Buckwheat Flour and Soy Flour, but are not packaged or tested to be gluten free. This typically happens when we cannot secure a supplier who can provide the commodity in a reliable, gluten free manner in a sufficient quantity for our needs.

TF:  Oats are another fairly common allergy for people with gluten allergies or celiac disease.  Do you also test for oats in your gluten-free flours?

Bob’s:  No.

ON THE PROPOSED GLUTEN TESTING LAW

TF:  While on the subject of gluten, what are Bob’s thoughts on the proposed gluten testing  & labeling law?  Do you think 20 ppm is enough? 

Bob’s:  As a leader in the gluten free industry, Bob’s Red Mill was asked in the original hearings. We fully support this labeling law and eagerly await its release. We have been very active in pushing this law through by working with our US senator, Ron Wyden. (http://wyden.senate.gov/newsroom/press/release/?id=3d5eb70d-b48a-4afd-8dea-eb2a694df3a5) 

We support 20 ppm because we feel it is a reasonable level for most manufacturers to attain. When you start getting into 10 and 5 ppm, many companies won’t be able to meet that threshold and will not be able to produce gluten free foods.

TF:  Could you see the law going further in any area?

Bob’s:  One area that begs more consideration is regarding the use of the gluten free claim on foods that are inherently gluten free. The spirit of the law is to prevent people from putting gluten free on things such as milk and eggs- things that would not ever have gluten. However, it will cause problems for foods that are inherently gluten free, such as oats, but need to be produced in a way that makes them fully gluten free. It does not help the consumer to say that all oats are gluten free- they simply are not.

TF:  Could you clarify what the labeling law means for foods that are "inherently" gluten-free?

Bob's:  It’s kind of a tricky wording on the proposed law. It says that if a product is inherently gluten free, you must state that. So for things like Quinoa, for example, even if we go above and beyond to ensure that the product is gluten free (through sourcing, production, and testing), we’ll have to put “quinoa is inherently gluten free” on the labeling if we want to call it gluten free. What worries our company is that people might assume that all quinoa is safe for consumption because it’s "inherently gluten free", (when it could be sourced or processed with gluten grains, and is not tested for gluten). That’s just an example, by the way. It’s just scary with the foods that really do have a high chance of cross contact- like oats- and if customers are not as savvy about what something like "gluten free oats" really means, they might think that all oats are inherently gluten free, so safe to eat even if the label doesn't actually say "gluten free".

TF:  What is the most difficult thing for food manufacturers to deal with when serving people with food allergies (Tender Foodies)? 

Bob’s:  Cross contact and keeping our ingredients clean through the entire process. It’s hard when you’re trying to source grains and your suppliers don’t know enough about allergens to work with you.

ON AUTISM & HEALTH

TF:  I see on your web site that Bob is a big supporter of health and wellness.  In fact, he and his wife recently gave to Oregon Health and Science University.   What inspired this interest and the gift to OHSU?

Bob’s:  The donation to OHSU and the two given last year to Oregon State University and the National College of Natural Medicine are all working to create and bolster nutrition research and education. The OHSU donation is the largest and will create the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health. Bob and Charlee want nothing more than to help end childhood obesity and educate people about proper nutrition.

TF:  I also noticed that Bob’s site has a section dedicated to Autism.  I know that a gluten-free diet has helped many people with Autism.  What is Bob’s interest in this condition?

Bob’s:  Our gluten free products have always been free from dairy/casein and we started hearing from our customers about their success following a GF/CF diet to mitigate the symptoms of autism. We care about our customers, so we listened and started trying to get more involved in the autism community.

TF:  Do you have any new products coming to market, or any events coming up that you would like my readers to know about?

Bob’s:  We have a few new gluten free products coming in 2012, but we cannot divulge what they are at this time.

ON GENETICALLY MODIFIED ORGANISMS (GMO’S)

TF:  What is your position on GMO's?

Bob’s:  All of our products come from identity preserved seeds. This means the seed planted in the ground is non-GMO. We simply can't guarantee against cross-pollination due to natural occurrences such as wind drift, so we do not label our products GMO-free.

BOB’S ADVICE FOR TENDER FOODIES

TF:  How can Tender Foodies help manufacturers serve them better?

Bob’s: By increasing education and awareness (in the community).

TF:  If you were to give the Tender Foodie Community one piece of advice, what would you like them to know?

Bob’s:  Be an advocate for yourself. You are your biggest ally in eating allergen-free.

My warmest thanks to Cassidy Stockton and to Bob's Red Mill for the information they provided for this interview. 

Stephen Colbert, from Cows to Cosmetics, You've Led Me Down a Sticky Path

The Colbert Report
Get More: Colbert Report Full Episodes,Political Humor & Satire Blog,Video Archive

As I research the new gluten-free labeling initiative, and answer some interesting questions about it, I am reminded of other sticky issues bubbling for attention in the background.  When I watched this video from Stephen Colbert's Oct., 6 2010 show which was posted on foodista.com this morning, I decided to give these bubbles a little attention.  The foodista post was simply intended to show that the raw milk controversy has gone mainstream.  That's it.  But this is an interesting subject to me, since certain groups are proclaiming that raw milk will help cure dairy allergies.  As a person who suffers from the same, I am intrigued, but not about to run out and guzzle a giant glass of moo cow.  Or even a tiny one.  Thus, mine will be the cautious path and I'll do some heavy investigation before even commenting on it.  (However, if you are one of those folks who have had your dairy allergies actually cured from raw milk, I soooo want to hear from you.  Moo.)

The video clip itself, however, innocently drew me into other sticky issues.  This clip is really more about civil liberties than it is about the benefits or risks of drinking raw milk.  Which is interesting, but in today's times, civil liberties usually ends up in an "us" versus "them" discussion, which is ...  well you tell me.

Pasteurization without representation.  _Ron Paul

Individuals are stupid.  _David Acheson, former Assistant Commissioner for the FDA on Food Safety

But my attention stuck on something else that Stephen mentioned in the clip:  New York's stand on the health risks of dangerous chemicals in common household products.  To be fair, in his own words:

“… New York State will start enforcing a 40-year-old law that requires manufacturers of household cleansers to reveal the chemical ingredients in their products and any health risks they pose.  Way to spoil the surprise Bloomberg!”

But wait, the sticky issues don't stop there.  Have you read your cosmetics labels lately?  Pick up a copy of "No More Dirty Looks" to see why this is important.  Or simply read this quick article by the authors of that fine book.  In short, certain terms like "fragrance" are covered by trade secret laws, which means that, as long as there is an ingredient list outside of the word "fragrance", any company can put any chemical into any "fragrance", be it listed on a perfume, household product, or cosmetic.  To give you a different perspective, Europe has banned over 1,000 chemicals that are listed for use in cosmetics, while the U.S. has only banned nine.  Why would companies put carcinogenic or harmful, sometimes deadly chemicals into our household cleaners, let alone our skin care products?    Laziness?  Naughtiness?  Hatefulness?  Ignorance?  Mis-guided Creativity?  Greed?  Your guess is as good as mine. 

Regardless of the answer, it's worth becoming a little more educated about the products we are using.  Our skin is our largest organ and it absorbs what we put on it quickly (think:  hormone creams, "The Patch", etc.). Research, like this study done by the University of Michigan School of Public Health, reveals that chemicals in anti-biotic soaps are damaging the immune and hormonal systems in both children and adults.  What's more, they "increase the risk of hay fever and other allergies."  Weren't anti-biotic soaps supposed to be good things?  After all, I remember seeing the commercials and rushing out to buy them. 

In the end, we are what we eat, slather on, and breathe.   It stinks that some manufacturers don't just "do the right thing" or think about the outcome of their ingredient choices on their own customers.  But many don't.  The good news is, we can make choices that influence the market and support those good guys who have a more wholistic, knowledgeable and caring vision.  Need some inspiration?  Just start reading labels.  And spread the word about the good things you find.

Labeling Laws: How Much Gluten is Safe to Eat?

Since the FDA re-opened the comment period on the 2007 proposed rules for gluten-free labeling, the question on everyone's mind is, "Is the allowed 20 ppm really safe?"  According to The University of Maryland's Center for Celiac Research, the safety limit ceilings out at 10 mg.  This allows quite a large amount of gluten-free labeled foods that contain the FDA's recommended allowable amount of 20 ppm during processing.  In plain English, 20 ppm allows most people with celiac disease to eat 18 slices of gluten-free bread or 9 servings of gluten-free pasta before they reach the limit of 10 mg of gluten in your food.  The Center for Celiac Research has also been studying the rise of gluten intolerances.  In addition to the 1 in 133 people with celiac disease, there are more than 18 million people have gluten sensitivities which range from mild to severe reactions. 

Read more specifics on The Center for Celiac Research's guidelines.

Lend your voice to the comments on the FDA's website

Read The Center for Celiac Research's initial reaction to the proposed law.

Excerpt:

“This standard has been in use in Europe for almost two decades,” says Fasano, “and the science supports its adoption in the U.S.” says Alessio Fasano, M.D., director of the University of Maryland (UM) School of Medicine’s Center for Celiac Research and an internationally renowned expert on celiac disease.

FDA Wants to Hear From You About Gluten-free Labeling

Thanks to 1in133.org, a group of folks who built a giant cake for Congress in May of this year, the celiac community and other great organizations, The Food and Drug Administration (FDA) has re-opened the comment period for the proposed rule on the "gluten-free" labeling of foods.  This rule was originally published in 2007, but nothing has been done about it (i.e., no laws have actually been passed).  How important is this?  Very.  As the gluten-free community grows, so does the marketing of so-called "gluten-free" products.  Currently, it is up to each company to set their own standards.   Some are doing a really good job.  They go above and beyond the FDA proposed requirements of 20 ppm of gluten allowed in products after testing.  Others, however, are not. Those who have Celiac Disease or gluten allergies cannot tolerate even a trace of wheat, rye, barley or other products derived from gluten-containing grains (like soy sauce or some anti-caking agents, etc.).  We need proper labeling so that Tender Foodies in the U.S. can be sure that gluten-free labled products are being processed properly.  Gluten-free labeling could also influence the laws around other allergen labeling as well.  As the gluten-free community, and as the Tender Foodie community as a whole has grown, we have also learned.  Lend your experience and voice to this bill.  Do you think it should be more strict?  Have you had experiences with reactions to foods labeled "gluten-free"?  Do you think it is a good rule as is?  Are you super happy that this proposal is resurfacing?  Let them know.  Those with Celiac Disease comprise 1% of the population, or  1 in 133 people.  The gluten intolerance community (those with sensitivities to gluten) is expected to be around 18 million people.  Add those with a true gluten allergy, and you have a large group of folks that need to know if gluten is in their food.  If you are one of them.  Let the FDA know what you want to have happen.

Go to www.regulations.gov between now and October 3, 2011.  The docket number is FDA-2005-N-0404.

Let Them Eat (a Really Big) Gluten-free Cake! For Congress on May 4.

A Really Big Cake

Do you know what defines a gluten-free product?  Well, neither does our FDA.  In 2004 Congress gave the FDA a mandate to finalize this definition by 2008 to protect the millions of people who have celiac disease or who are allergic to gluten.  That's like, seven years, dudes. 

The Washington Post reports that some companies "might fail to test their products or might allow small amounts of gluten but still label their foods as gluten-free."  People with celiac and with serious allergies cannot tolerate one crumb.  This type of sloppiness and ignorance can make customers in this $2.6 billion dollar market very ill, hospitalized or contract other health problems like other autoimmune disorders, osteoporosis, infertility, neurological conditions and, in rare cases, cancer. 

While Tender Foodies can benefit from more manufacturers in the allergen-free marketplace, "Gluten-free" is not a marketing tactic.

So to tempt our authorities into doing their job, some gluten-free experts are making a really big cake in Washington, D.C.  to let our legislator know that this is a really big deal.  How big is the cake?  We'll have to wait for the videos.  If it's chocolate, I might hop a plane tomorrow.

Gluten Labeling - A Really Big Deal

So, you might ask, how big of a deal is this, anyway? 

Food allergies & intolerance, and their diagnoses, are escalating at a surprising rate.  In 2002, a study shows that there are 12 million people in the United States alone who have some type of food allergy (that's 1 in 25 people).  Three million more have celiac disease.   A recent article in the Wall Street Journal reports on gluten study done in March, 2011.  It states that celiac disease "is rising sharply".  There are four times more people today with celiac disease than there were 50 years ago.  That's 1 in 133 people.  Even people in their 70's who have safely eaten gluten their entire lives are being diagnosed with celiac disease for the first time.  The University of Maryland School of Medicine (they did the study in March 2011) believes there are 18 million people with gluten sensitivities.  Gluten sensitivity or intolerance can manifest with over 100 symptoms, including depression, anxiety, bloating, brain fog, swollen joints, nutrition deficiencies. . .

Chew on This

•  75% of our human immune system lies in the intestines.  Our food matters.
• FAAN states that there are 300,000 ambulatory care visits per year for children, because of food allergies.
• In 2008, Fox News reported 50,000 emergency room visits per year (overall)
• in 2010, Aol Health reported that emergency room visits jumped to 200,000 (overall)

So on May 4, 2011, this really cool event in response to an important part of the growing food allergy problem.  A group of talented and enterprising folks are gathering in Washington, D.C. to lobby for laws that require gluten be declared on food labels. 

Click here to see the cake builders!

Excerpts from the Wall Street Journal article from March 15, 2011

"Patients have been told if it wasn't celiac disease, it wasn't anything. It was all in their heads," says Cynthia Kupper, executive director of the nonprofit Gluten Intolerance Group of North America"

"For the first time, we have scientific evidence that indeed, gluten sensitivity not only exists, but is very different from celiac disease," says lead author Alessio Fasano, medical director of the University of Maryland's Center for Celiac Research.

"People aren't born with this. Something triggers it and with this dramatic rise in all ages, it must be something pervasive in the environment," says Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn. One possible culprit: agricultural changes to wheat that have boosted its protein content."

 Full article

The Day's Events

11:00 a.m - 4:30 - Cake Building (all are welcome)
We are developing opportunities to brief staffers on Capitol Hill and meet with individual Congressional Representatives - watch for details.

5 p.m. - 8:30 - VIP Reception (donors & invited guests)
With distinguished speakers, including Dr. Alessio Fasano
Finger Foods by chef extraordinaire Aaron Flores and local restaurants serving gluten-free menu items
(Everyone is welcome, donations kindly requested. Please RSVP to Info@1in133.org First 300 attendees receive a "swag bag" full of gluten-free magazines and goodies provided by our sponsors)

All Day - Individuals are encouraged to make appointments with their Representative and Senators to discuss the need for gluten-free labeling standards. Not sure how to do this?  See "Coming to the Summit".